Delamere Vineyards

2019 Block 3 Chardonnay

2019 Block 3 Chardonnay

Vintage Conditions

In the time leading up to the 2018 vintage, the vines were slow to wake up.  Below average temperatures in July, August and September resulted in a late bud burst, and left us wondering if we were facing a long-drawn-out vintage.  Things started to heat up from October onwards however, delivering above average spring and early summer temperatures, and one of the earliest harvests we have seen at Delamere. These unusual conditions produced solid crop levels with gorgeous flavour intensity, coupled with racy acidity. Flavour ripeness came on quickly, so it was all backs to the grindstone in a race against time as a compressed vintage unfolded before us.  We are pleased to say that our hard work and long nights prevailed and we emerged out the other side of vintage spent but fulfilled, and above all delighted with our 2018 wines.  


Every aspect of making this wine seeks to allow our unique vineyard characteristics to shine through, developing a complexity and texture that truly cool climate chardonnay fruit can carry so well. Carefully hand harvested from Delamere's oldest vines in the cool of the morning, the fruit is whole bunch pressed in our small press to tank, settled and racked with light fluffy solids to oak.  Slow fermentation with indigenous yeast in 100% new oak. Wild fermentation continues until dry then MLF allowed to start Stirring of yeast lees allows the development of mouth-feel. Matured in oak for 12 months. Bottled with minimal filtration under cork and wax seal.  Allowed to mature in bottle for a further 12 months prior to release to allow the wine to settle.


Tasting Notes

This is a classic cool climate Chardonnay with the finesse, elegance and depth of flavour to age for 10 or more years, thus is the aim of the ‘Block Wine’ project.  Beautifully light, yet with the complexity and length that comes from this wine being made from some of our oldest vines.


Food Pairing

Black truffle popcorn, crispy-skin salmon, confit chicken Maryland and char-grilled tiger prawns.

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